Pumpkin seed oil and pumpkin seeds are a good source of zinc and unsaturated fatty acids which are effective help for prostate ailments.
Cut a fresh, well-ripened pumpkin in half. Remove the membrane and seeds.
Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.
Heat oven to 300.
Spread 1 tablespoon vegetable oil in a shallow pan.
Sprinkle seeds over oil in single layer.
Sprinkle 1 teaspoon salt over seeds.
Bake 15 to 20 minutes or until lightly browned; cool.
and enjoy.
Thursday, October 15, 2009
Wednesday, October 14, 2009
MAMA'S PUMPKIN BREAD
INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cups vegetable oil
5 eggs
2 cups canned pumpkin puree
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
1. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt, and spices.
2. Stir the oil, eggs and pumpkin.
3. Stir the flour mixture into the pumpkin mixture until just blended.
Pour batter into prepared pans.
Bake in preheated oven for 1 hour 20 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.
Try 1/2 cup chopped dates or 1/2 chopped Pecans or both
2 cups all-purpose flour
2 cups white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cups vegetable oil
5 eggs
2 cups canned pumpkin puree
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
1. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt, and spices.
2. Stir the oil, eggs and pumpkin.
3. Stir the flour mixture into the pumpkin mixture until just blended.
Pour batter into prepared pans.
Bake in preheated oven for 1 hour 20 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.
Try 1/2 cup chopped dates or 1/2 chopped Pecans or both
Tuesday, October 13, 2009
The History of Pumpkins
Pumpkins are believed to have originated in Central America. Seeds from related plants have been found in Mexico, dating back over 7000 years to 5500 B.C.
Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. When white settlers arrived, they saw the pumpkins grown by the Indians. Pumpkin soon became a staple in their diets, too. They also brought seeds back to Europe, where they quickly became popular. Just like today, early settlers used pumpkins in a wide variety of recipes, from desserts to stews and soups. In addition to cooking with pumpkins, they also dried the shells and cut strips to weave into mats.
This week I will share some of my Pumpkin recipes try them you will enjoy.
Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. When white settlers arrived, they saw the pumpkins grown by the Indians. Pumpkin soon became a staple in their diets, too. They also brought seeds back to Europe, where they quickly became popular. Just like today, early settlers used pumpkins in a wide variety of recipes, from desserts to stews and soups. In addition to cooking with pumpkins, they also dried the shells and cut strips to weave into mats.
This week I will share some of my Pumpkin recipes try them you will enjoy.
AUTUMN HARVEST COOKIES
This cookies are yummy give them a try.
INGREDIENTS
1 cup softened butter
1/2 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
1/2 cup chopped pecans
1 cup dried cranberries
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
3. In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, pecans and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Makes 42 cookies
INGREDIENTS
1 cup softened butter
1/2 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
1/2 cup chopped pecans
1 cup dried cranberries
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
3. In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, pecans and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
4. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Makes 42 cookies
Monday, October 12, 2009
Happy Columbus Day
The answer to this week Test your knowledge on Columbus
1 Santa Maria
2 1792
3 Trinida
4 3rd voyage
5 Hispaniola
1 Santa Maria
2 1792
3 Trinida
4 3rd voyage
5 Hispaniola
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